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A butter and sage roasted turkey for Thanksgiving.

Butter and Sage Roasted Turkey

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 15 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


Butter and Sage Roasted Turkey – a savory and delicious Thanksgiving turkey recipe that is easy to make and Whole30-friendly!


  • 1 15lb turkey (but you can adapt the recipe for any size)
  • 1 1/2 sticks of butter (or ghee), softened
  • 2 tablespoons dried ground sage
  • 2 heads of garlic, cut off bottom and peel of loose skin.
  • 1 large yellow onions, cut into large chucks
  • 23 sprigs fresh sage
  • kosher salt
  • ground black pepper


  1. Preheat oven to 325 degrees F.
  2. Ensure turkey is fully thawed. Remove from package (ensure to remove any gravy & giblet packet from cavity) and place on a large plate.
  3. Pat dry with a clean paper towel and place on a roasting pan with a roasting rack.
  4. Combine 1 Tablespoon salt and 1 Tablespoon ground black pepper – combine and then rub on inside of turkey.
  5. Stuff with garlic, fresh sage and onion.
  6. Take 1/2 stick butter (or ghee) and add 1 Tablespoon sage – stir to combine.
  7. Rub some of the butter mixture under the skin at the top of the turkey breast (as far as you can go) and then the rest all over the outside of the turkey.
  8. Sprinkle entire turkey with salt and pepper.
  9. Wrap wings with foil so they don’t burn and then remove 45 minute before its done cooking.
  10. Add 1/2 cup water (or chicken broth/turkey broth) to the pan.
  11. Loosely tent with foil and place in oven, middle rack.
  12. Melt remaining stick of butter (or ghee) and add 1 Tablespoon sage.
  13. Use this mixture to baste the turkey ever 1/2 hour – you can also use the drippings after a while.
  14. Roast for 14-16 minutes per pound or until the internal temperature is 165 degrees F. If it is not fully cooked, continue cooking for 15 minute increments until the internal temp does reach 165 degrees F.
  15. Let rest 20 minutes and then carve and enjoy!


  • Meat thermometer: I highly recommend getting a internal meat thermometer to help ensure the bird had reached 165 degree F internal temp.
  • Additional butter: You may need an additional 1/4 cup of butter if you want to go heavy on the basting, or you can use juices from the pan – personal preference!
  • Gravy: don’t forget to use any leftover drippings to make some homemade turkey gravy!
  • Leftovers: We love this Leftover Turkey + Wild Rice Soup!

Keywords: roasted turkey